My parents grow leeks in their garden every year with this dish—a classic at our family's Thanksgiving feast—in mind. They like to allow for one leek per person, and the recipe can be easily adjusted to be made bigger or smaller. The leeks get cooked in a small amount of broth and a touch of butter until very tender; this can largely be done by eye. They plump up with juiciness from the broth, and the resulting dish, simple and humble though it may be, is one of my most favorite things on our holiday table.

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